-
1
Preheat oven to 350 degrees.
-
2
Wash and thoroughly dry chicken.
-
3
Cut wings off.
-
4
Season inside of chicken with salt, pepper and rosemary.
-
5
Sprinkle pineapple with cinnamon and mace, and then add 1 tablespoon Slivovitz.
-
6
Allow to marinate a few minutes.
-
7
Spoon pineapple inside chicken and pack tightly.
-
8
Spoon a little juice into cavity.
-
9
Tie chicken, passing the string around the legs and behind the parson's nose and then tie legs down tight onto the parson's nose.
-
10
Place chicken into a small baking dish, standing in a pan of water.
-
11
Add the pineapple juice to the juices remaining from the marinated pineapple, together with the orange zest and remaining 4 tablespoons of Slivovitz.
-
12
Season with salt and pepper and add the juniper berries, vinegar and honey.
-
13
Place the mixture into a saucepan, bring to a boil and then lower the heat and simmer 2 minutes.
-
14
Paint the chicken with some of the basting mixture and then pour a little more of the mixture over the chicken.
-
15
Plate into the oven for 1 hour, 10 minutes.
-
16
Turn the bird over 20 minutes before the end of cooking.
-
17
Baste chicken from time to time.
-
18
Remove chicken to a dish and keep warm.
-
19
Place the remaining basting sauce into the pan juices.
-
20
Heat slowly and strain through a sieve and add any remaining pieces of pineapple.
-
21
Add the chicken stock and then thicken with arrowroot.
